Korean Pupu Tofu With Soy Dipping Sauce
I was very fortunate for 21 years, to work right next door to a wonderful Japanese department store who had an entire floor dedicated to food!! Not a day went by that you did not see customers with our employee name tags still on their chest shopping for their favorite lunches.
I first tasted this at one of their counters that specialized in Korean foods. I was intrigued, having never seen tofu prepared like this, but am glad that I tried Korean Pupu Tofu with Soy dipping sauce.
- 1 (20 oz.) blk firm tofu, drained
- Flour as needed
- 3 large eggs, beaten
- oil as needed Garnish:
- dried bonito flakes Soy Dipping Sauce:
- 2/3 c. Aloha shoyu
- 2 TB rice wine vinegar
- 2 TB sugar
- 2 tsp chili garlic paste
- 2 cloves garlic, minced
- 2 stalks green onion, chopped
- 1 quarter ginger, peeled minced
Slice tofu in half, then slice each half into 1/3 to ½-inch thick slices. Drain well. Pat with paper towels to absorb excess liquid. In a mixing bowl; combine sauce ingredients. Reserve. In separate shallow dishes; place flour and eggs. Dredge tofu slices in flour then dip into egg. In a skillet over medium high heat; fry tofu slices 1 minute on each side.
For service; spoon sauce onto tofu. Sprinkle with bonito flakes. Serves 4-6.